Weekly Recipe
Pork Chop Rice Bowl
Ingredients (serves 2‑3)
2 pork chops (about 1 lb total)
1 cup brown rice (uncooked)
1 medium zucchini, sliced into half‑moons
1 Tbsp oil (vegetable or any cheap oil)
Salt, pepper, garlic powder (optional) – about ½ tsp each
Optional sauce: soy sauce, ketchup, or any pantry sauce – 2 Tbsp
Instructions
1. Heat ½ Tbsp oil in a skillet over medium heat. Season pork chops with salt, pepper, and garlic powder. Cook 4‑5 min per side until browned and cooked through. Remove and set aside.
2. While chops cook, rinse rice and combine with 2 cups water in a pot. Bring to boil, cover, reduce heat, and simmer 20‑25 min until water absorbed.
3. In the same skillet, add remaining oil and sauté zucchini 3‑4 min until tender. Season with a pinch of salt.
4. Slice pork chops into bite‑size pieces.
5. Assemble bowls: base of rice, top with pork, zucchini, and drizzle sauce if using.
6. Serve hot.
Low‑cost tips – buy pork chops in bulk and freeze, use store‑brand brown rice, and any leftover veggies can be tossed in. A simple skillet and pot are all you need. Enjoy!